Best 6 Baby Spinach Salad With Dates And Almonds Recipes

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Indulge in a culinary journey with our baby spinach salad, a symphony of flavors that will tantalize your taste buds. This vibrant salad showcases the delicate crunch of baby spinach, the irresistible sweetness of dates, and the nutty richness of almonds, all balanced by a tangy lemon vinaigrette. With its vibrant colors and textures, this salad is not only visually appealing but also packed with essential nutrients. This recipe collection offers variations to suit diverse dietary preferences, including a vegan version and a delightful dressing made with honey. Whether you're a vegetarian seeking a wholesome meal or a culinary enthusiast craving a refreshing side dish, this article has something for everyone. Discover the art of creating a healthy and flavorful salad that will elevate your dining experience.

Here are our top 6 tried and tested recipes!

BABY SPINACH SALAD WITH DATES AND ALMONDS



Baby Spinach Salad with Dates and Almonds image

A colourful salad recipe from Yotam Ottolenghi. This mix of baby spinach, crunchy almonds and sweet dates gives a delightful variety of flavour and texture.

Provided by Yotam Ottolenghi

Categories     Lunch, Starter

Number Of Ingredients 1

Spinach

Steps:

  • Put the vinegar, onion and dates in a small bowl. Add a pinch of salt and mix well with your hands. Leave to marinate for 20 minutes, then drain any residual vinegar and discard. Meanwhile, heat the butter and half the olive oil in a medium frying pan. Add the pita and almonds and cook them on a medium heat for 4-6 minutes, stirring all the time, until the pita is crunchy and golden brown. Remove from the heat and mix in the sumac, chilli and ΒΌ teaspoon of salt. Set aside to cool. When you are ready to serve, toss the spinach leaves with the pita mix in a large mixing bowl. Add the dates and red onion, remaining olive oil, lemon juice and another pinch of salt. Taste for seasoning and serve immediately.

BABY SPINACH SALAD WITH DATES & ALMONDS



Baby Spinach Salad With Dates & Almonds image

This comes from the winner of the top 10 food blogs of 2012 by Saveur, Lottie and Doof, and they got it from the cookbook "Jerusalem" by Yotam Ottolenghi and Sami Tamimi". Lottie and Doof say it's the best thing they made in 2012.

Provided by Sharon123

Categories     Salad Dressings

Time 21m

Yield 2 serving(s)

Number Of Ingredients 12

1 tablespoon white wine vinegar (or try malt or cider vinegar)
1/2 medium onion, thinly sliced
3 1/2 ounces pitted medjool dates, quartered lengthwise (100g)
2 tablespoons unsalted butter (30g)
2 tablespoons olive oil
2 small pita bread, roughly torn into 1 1/2-inch pieces
1/2 cup whole unsalted almonds, coarsely chopped (75g)
2 teaspoons sumac
1/2 teaspoon red pepper flakes
5 ounces baby spinach leaves (150g)
2 tablespoons fresh lemon juice
salt

Steps:

  • Put the vinegar, onion, and dates in a small bowl. Add a pinch of salt and mix well with your hands. Leave to marinate for 20 minutes, then drain away any residual vinegar and discard.
  • Meanwhile, heat the butter and half of the olive oil in a medium frying pan over medium heat. Add the pita and almonds and cook for 5 to 6 minutes, stirring all of the time, until the pita is crunchy and golden brown. Remove from the heat and mix in the sumac, red pepper flakes, and 1/4 teaspoon salt. Set aside to cool.
  • When you are ready to serve, toss the spinach leaves with the pita mix in a large mixing bowl. Add the dates and red onion, the remaining olive oil, the lemon juice, and another pinch of salt. Taste for seasoning and serve immediately.
  • Enjoy!

BABY SPINACH SALAD



Baby Spinach Salad image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 4

6 cups baby spinach leaves
1 can mandarin oranges, drained
2 tablespoons sliced almonds
4 tablespoons bottled sweet Vidalia onion dressing (recommended: Newman's Own) or any vinaigrette dressing

Steps:

  • Place baby spinach in a large bowl and top with mandarin oranges and slivered almonds. Toss baby spinach salad with bottled dressing.

BABY SPINACH WITH ALMONDS AND GOLDEN RAISINS



Baby Spinach with Almonds and Golden Raisins image

Yes, both bacon and butter can be part of healthy recipes! We use just a small amount of each in this low-calorie Spanish-inspired side dish, saving the butter for the very end so it has more impact.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons sliced almonds
2 slices bacon, cut into 1/2-inch pieces
1 small shallot, chopped
2 tablespoons red wine vinegar
1 1/2 pounds baby spinach leaves
1/4 teaspoon Spanish smoked sweet paprika
1/4 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1/4 cup golden raisins
1 tablespoon unsalted butter

Steps:

  • Preheat the oven to 350 degrees F. Spread the almonds out on a rimmed baking sheet and toast until light brown and fragrant, about 8 minutes. Set aside.
  • Cook the bacon in a large skillet over medium heat until brown and crispy, about 5 minutes. Remove the skillet from the heat and transfer the cooked bacon with a slotted spoon to a small bowl, leaving the drippings in the skillet.
  • Return the skillet to medium heat, add the shallots and 1 tablespoon water and cook, stirring, until soft, about 3 minutes. Add the vinegar and cook until it is reduced and the shallots are glazed, about 3 minutes more. Add the spinach in batches, stirring to wilt before adding more. When all the spinach has been added, raise the heat to high, add the paprika, red pepper flakes, 1/4 teaspoon salt and a few grinds of pepper and cook, covered, for 2 minutes. Remove the lid, stir in the raisins, toasted almonds, reserved bacon and butter and serve.

BABY SPINACH SALAD



Baby Spinach Salad image

Fresh and easy, this salad is the perfect accompaniment to another recipe I have posted -sage and ricotta stuffed chicken.

Provided by MellowMel

Categories     Low Protein

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

1 tablespoon olive oil
1 tablespoon lemon juice
150 g baby spinach leaves
100 g small black olives
sea salt

Steps:

  • Whisk together the olive oil and the lemon juice.
  • Toss the spinach in a large serving bowl with the olives and the combined olive oil and lemon juice.
  • Season the salad with sea salt and freshly ground black pepper.

Nutrition Facts : Calories 68.2, Fat 6.2, SaturatedFat 0.8, Sodium 247.7, Carbohydrate 3.3, Fiber 1.6, Sugar 0.2, Protein 1.3

SPINACH ALMOND SALAD



Spinach Almond Salad image

"I'm asked for the recipe every time I serve this salad. It's just lovely." -Jennie Richards, Riverton, Utah

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 11

1 package (6 ounces) fresh baby spinach
2 large tart apples, thinly sliced
10 bacon strips, cooked and crumbled
1 cup dried cranberries
3/4 cup slivered almonds, toasted
VINAIGRETTE:
1/4 cup sugar
3 tablespoons cider vinegar
2 teaspoons finely chopped onion
1/4 teaspoon salt
1/3 cup olive oil

Steps:

  • In a large bowl, combine the first five ingredients. In a blender, combine the sugar, vinegar, onion and salt; cover and process until blended. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat.

Nutrition Facts : Calories 284 calories, Fat 18g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 275mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 4g fiber), Protein 6g protein.

Tips:

  • Choose tender baby spinach: Fresh, young spinach leaves have a delicate flavor and texture, making them ideal for salads.
  • Wash and dry the spinach thoroughly: This step is important to remove any dirt or grit from the leaves. Use a salad spinner to dry the leaves quickly and efficiently.
  • Use a variety of toppings: This salad is versatile and can be customized to your liking. Try adding other fruits, nuts, seeds, or crumbled cheese.
  • Make the dressing ahead of time: The dressing can be made up to 3 days in advance and stored in the refrigerator. This makes it easy to assemble the salad when you're ready to serve it.
  • Serve immediately: Baby spinach salad is best enjoyed fresh. The leaves will wilt if they sit for too long, so serve it as soon as it's made.

Conclusion:

This baby spinach salad is a delicious and nutritious way to get your daily dose of fruits, vegetables, and healthy fats. It's perfect for lunch, dinner, or a light snack. With its simple ingredients and easy-to-follow instructions, this salad is sure to become a favorite in your kitchen.

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